My grandmother had a courtyard of animals, like goats and chickens. She made ricotta cheese, cooked with potatoes warm from the garden,… — Lidia Bastianich Copy Share Image
I had been blogging for a few years when Jonah Straus, my now-literary agent, reached out to see if I'd consider writing… — Molly Yeh Copy Share Image
Cooking is one of my favourite things - from going to the market, bringing the stuff home and preparing it, to cleaning… — Linda Evangelista Copy Share Image
For diabetes in particular, we know there's a relationship between lack of glucose regulation and complications like blindness and kidney failure. So… — Eric Topol Copy Share Image
“Three square tiers of hazelnut cake filled with caramel mousse and sliced poached pears, sealed with vanilla buttercream scented with pear eau-de-vie.… — Stacey Ballis Copy Share Image
Food redistribution is economically sensible, ecologically pressing, and socially responsible; it is high time food corporations woke up to it and governments… — Tristram Stuart Copy Share Image
In the rush to industrialize farming, we've lost the understanding, implicit since the beginning of agriculture, that food is a process, a… — Dan Barber Copy Share Image
I accidentally ate a piece of chocolate yesterday…oops. All I know is one minute I'm mid convo with a friend, and the… — Candace Bailey Copy Share Image
I say: If you don't know how to cook, I'm sure you have at least one friend who knows how to cook.… — Jacques Pepin Copy Share Image
For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the… — J. Kenji Lopez-Alt Copy Share Image
Lunch, for me, usually consists of lots of salad and sometimes smoked or grilled salmon, tofu, or feta cheese. I make sure… — Sridevi Copy Share Image
“Fortunately she stopped the servants before the platters of cold meats left the house, sending them back to the kitchen where she… — Anonymous Copy Share Image
“Cooking can be an act of love and delight, or it can be yet another exercise in racing through life on automatic… — Karen Le Billon Copy Share Image
In Delhi, where I grew up, commerce is brusque. You don't ask each other how your day has been. You might not… — Karan Mahajan Copy Share Image
When I'm training, I'm pretty much plant-based and keep everything clean... I will have some fish and eat seafood... rarely eat meat...… — Alvin Kamara Copy Share Image
What Anthony Bourdain did for restaurateurs in 'Kitchen Confidential,' Jacob Tomsky does for the hospitality industry in 'Heads in Beds.' As someone… — Randi Zuckerberg Copy Share Image
“Leah watches Natalie stride over to her beautiful kitchen with her beautiful child. Everything behind those French doors is full and meaningful.… — Zadie Smith Copy Share Image
We believe in the Three Rs - reducing the consumption of meat and other animal-based foods; refining the diet by eating products… — Wayne Pacelle Copy Share Image
I came from the old world of gastronomy. Many years ago I walked into the kitchens of the Hotel St George and… — Marco Pierre White Copy Share Image
I used to like getting cups and putting tiny bits of food and liquids in them. I'd grow mould plumes in the… — Bob Mortimer Copy Share Image
One of our neighbors is a salami distributor, and they pretty well - I mean, we used their salami to make a… — Jamie Hyneman Copy Share Image
If you have a busy natural foods store in your community, give their bulk cornmeal a try: high turnover means the product… — Jeremy Jackson Copy Share Image
Whenever my husband and I order delivery from our favorite Lebanese place, the center of the meal isnt the chicken shawarma or… — Sohla El-Waylly Copy Share Image
During the struggles, the one thing I remember was the continued support from my wife. I was running up phone bills and… — David Steward Copy Share Image
Stephanie Izard. She is extremely talented but super-humble at the same time. And she was the first female Top Chef. I remember… — Shirley Chung Copy Share Image
“I love the way you eat pizza – always picking off the pepperoni and piling it up in the corner of your… — Heather Mar-Gerrison Copy Share Image
We are beginning to wonder whether a servant girl hasn't the best of it after all. She knows how the salad tastes… — Djuna Barnes Copy Share Image
They used to tease me at the 'Oprah' show, 'Are you really going to do another white Shaker kitchen, with white subway… — Nate Berkus Copy Share Image
One thing that makes me very happy is to see the growing activism among chefs in America. Chefs like Tom Colicchio, Bill… — Anonymous Copy Share Image
Try vegetarianism and you will be surprised: meditation becomes far easier. Love becomes more subtle, loses its grossness - becomes more sensitive… — Rajneesh Copy Share Image
When Chipotle asked me to take part in the Cultivating Thought program both as an author and an essay contest judge, I… — Laura Esquivel Copy Share Image
The growth of the American food industry will always bump up against this troublesome biological fact: Try as we might, each of… — Michael Pollan Copy Share Image
Eating plain toast will detonate her. "I'll have some honey." When the bread is done I scrape on a microscopic layer of… — Laurie Halse Anderson Copy Share Image
In general, the more food we eat in its natural state - without additives - and the less it is refined, the… — Ezra Taft Benson Copy Share Image
My favourite restaurant of all time is Mildreds on London's Lexington Street. It's a little vegetarian restaurant and is really fun and… — David Walliams Copy Share Image
If you think of exercise as a 60-minute commitment 3 times a week at the gym, you're missing the point completely. If… — Brett Hoebel Copy Share Image
A good meal is very important to me. When I have a bad meal, especially out, it's like I'm sitting in an… — Josh Elliott Copy Share Image
“That was her entire dinner. It was a simple meal, but ideal for preventing constipation. Constipation was one of the things she… — Haruki Murakami Copy Share Image
Many spicy condiments blend into fiery sameness, and even the ones that don't hold back on heat often offer little flavor aside… — Chris Morocco Copy Share Image
The thing about cooking is it's so interesting to watch. I don't know why, but if you go to somebody's house and… — Christopher Walken Copy Share Image
